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Chiltern Charcuterie: Moroccan Lamb
Slices of Lamb spiced with ras el hanout, star anise & pepper
Local free range lamb, from traditional breeds, is given a North African twist with our Moroccan Lamb, a recipe we’ve developed ourselves. The leg is marinated in red wine for a week, combined with a spice mix of ras el hanout and ginger and then air-dried for up to six weeks to intensify the flavour.
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